Soup with mushrooms and cream
Description
Perfect for lunch. This soup should be served hot, preferably right after cooking. I personally don't puree the soup, so you can clearly taste every little piece of mushroom. Serve the soup with croutons, garnished with herbs or grated cheese. Serve hot.
Instructions
- 1
Step 1
1. Wash and clean the mushrooms. Cut them into small pieces, and chop half of the cut pieces even smaller.
- 2
Step 2
2. Peel and mince the garlic. Add mushrooms, olive oil, garlic, salt, and pepper to taste to a saucepan. Cook the mushrooms over medium heat until all the moisture has evaporated and the mushrooms turn brown.
- 3
Step 3
3. After the moisture has evaporated and the mushrooms turn dark brown, add butter and flour to the pot.
- 4
Step 4
4. Cook the mushrooms, stirring constantly, for a few minutes until a thick paste begins to form. Be careful not to burn the flour.
- 5
Step 5
5. Pour the vegetable broth and water into the saucepan, add thyme and mix thoroughly. Bring the mixture to a boil.
- 6
Step 6
6. Add heavy cream to the saucepan.
- 7
Step 7
7. Add soy sauce, mix, and if necessary, season with salt to taste.
- 8
Step 8
8. Add some greens to the soup and serve it hot at the table.